Strawberry Ole

By VicentaLakin

Strawberry Ole
I've been more obsessed with this soft oaf lately. This time making strawberry butter is my greatest incentive. Because of the time that has been spent on maternity leave, two different afternoon teas can be made every day, with grandparents with me and Sanbao, it's a wonderful day

Recipe Recommendations

  • high-gluten flour 250g
  • eggs one
  • water 130g
  • strawberry powder 5g
  • baking powder 3g
  • sugar 20g
  • salt 3g
  • butter 20g

Steps for Strawberry Ole

  • 1
    All materials except butter are placed in mix drums, watery egg mats, strawberries and flour, salt and sugar in the corner and fermentation in the middle of the face
  • 2
    Commencing the face program and putting it in butter when it's smooth in 15 minutes
  • 3
    Then we start the face-to-face program for about 15 minutes to the extension stage (the whole and face of my bread machine is 30 minutes, plus a 15-minute suspension of butter and face for 15 minutes, with a different function per bread machine, depending on the circumstances of the machine)
  • 4
    fermented noodles twice the size
  • 5
    Rounded the noodles into four little agents and covered them with plastic bags for about 10-15 minutes
  • 6
    Take a piece of pasta and rub it open, lay the raisins and cranberry on the face, roll it up and down
  • 7
    Put them all in the oven, and you can do whatever you want
  • 8
    Put it in the oven for a second fermentation, 35 degrees, 40-50 minutes, with a small bowl of water on the bottom
  • 9
    fermentation up to twice the size, taking out the powder on the screen (or not) and drawing your favorite pattern with a sharp knife
  • 10
    Put it in the oven. 175 degrees, 15 minutes

    • Strawberry Ole Make Tips

    The oven's about 170 to 180 degrees, 15 to 20 minutes, adjusted to its own oven! I baked a little bit too deep, if you want to fill it with tin

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